Bakewell Pudding

By Hester

When is a Bakewell Tart not a Bakewell Tart is a question often asked? When it is a Bakewell Pudding. I can say that even in Bakewell, the town of origin for the tart and pudding, opinion is divided and no doubt whatever I say, someone will argue it is the other. One of the easiest ways to differentiate is a Bakewell Pudding is made with puff pastry and the Bakewell Tart, shortcrust.

Ingredients

• 1 lb 2oz/500g puff pastry, shop bought is fine or if you have time ...
• Puff PAstry from Scratch
• 3 tbsp raspberry jam
• 1 1/2 sticks/ 150g butter
• 3/4 cup/ 150g super fine / caster sugar
• 3 medium eggs plus 1 yolk,, beaten
• 1 1/2 cups/ 150g ground almonds
• Zest of 1 medium lemon
• 2 tsp almond extract
• 1 tbsp flaked almonds
• Icing sugar for dusting

Details

Adapted from britishfood.about.com

Preparation

Step 1

Preheat the oven to 190°C/ 375°F/Gas 5 •Roll out the pastry on a lightly floured board to ¼ inch/5mm thick.
•Grease and then line an 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 20 minutes.
•Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color. Remove the baking beans, cook for a further 5 minutes.
•Spread the raspberry jam onto the base of the pastry case, leave to one side.
•Cream the butter and sugar together until pale in color with an electric whisk. Beat the egg yolk into the beaten eggs and slowly add to the creamed butter and sugar a little at a time. Gently fold in the ground almonds, lemon zest and almond extract.
•Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. Bake for 30 minutes, remove from the oven, sprinkle on the flaked almonds and return to the oven for a further 10 minutes or until golden and set. Sprinkle with icing sugar whilst still warm.